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Mango Chimichurri Steak Salad

  • Cook

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  • Difficulty

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  • Marinate time

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  • Prep

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  • serves

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  • 1 cup thinly sliced red onion, divided
  • 1 Knorr® Cilantro MiniCube(s)
  • 1 cup packed torn fresh mint leaves
  • 1/4 cup olive oil
  • 1/2 cup frozen mango pulp, thawed
  • 2 Tbsp. lime juice
  • 1 Tbsp. Knorr® Beef flavor Bouillon
  • 1 lb. skirt steak
  • 6 cups mixed salad greens
  • 1 cup halved cherry tomatoes or grape tomatoes

NUTRITIONAL INFORMATION

 

Amount per serving


  • 1 Finely chop 1/2 cup onion and next 2 ingredients in a blender or food processor. Add olive oil, mango and lime juice and pulse until combined. Pour 1/2 cup mint sauce into a large resealable plastic bag with Knorr® Beef flavor Bouillon and steak. Close bag and marinade for 30 minutes in refrigerator.
  • 2 Remove steak from marinade, discarding marinade. Grill or broil steak until desired doneness, turning once.
  • 3 Arrange greens, tomatoes and remaining onions on a serving platter, then top with thinly sliced steak. Drizzle with remaining mint sauce.